Looking for a show-stopping fall dessert that doesn’t hog the oven? This No Bake Pumpkin Cheesecake is everything you love about autumn flavors—creamy, spiced, and satisfyingly sweet—without the hassle of baking. Whether you’re hosting a big Thanksgiving dinner or simply craving something cozy and quick, this pumpkin cheesecake is light, luscious, and sure to be the star of the dessert table.
Unlike traditional cheesecakes, this version skips the water bath and cracked tops. The crust, filling, and topping all come together effortlessly—and the best part? You can make it ahead and chill or freeze it for later. Discover great ideas like our Healthy Pumpkin Brownies Recipe if you’re planning a full pumpkin-themed spread.
JUMP TO
Table of Contents
Why This No Bake Pumpkin Cheesecake Is a Must-Try
The perfect fall dessert without the oven stress
When your oven’s already packed with turkey, stuffing, and casseroles, squeezing in a pie can feel impossible. That’s where this no-bake masterpiece shines. It sets beautifully in the fridge—no baking, no cracks, no fuss. It’s also beginner-friendly, making it ideal for anyone short on time or new to desserts.
Time-saving, holiday-friendly and freezer-friendly
This dessert comes together in under 30 minutes and needs just 8–12 hours to chill. That means you can make it the night before a big event and serve it straight from the fridge. It also holds up in the freezer for up to three months, giving you a fall treat anytime you want.
Who will love this cheesecake most?
From pumpkin spice lovers to cheesecake fans, this dessert hits all the right notes. It’s perfect for anyone who appreciates rich, creamy textures with a warm spiced finish. Want something the kids will enjoy too? Just drizzle with caramel and add whipped cream—they’ll love every bite.
Ingredients Breakdown and Customization Tips
Gingersnap crust vs graham cracker crust
The crust is where the flavor party starts. Classic graham crackers are always a win, but using gingersnaps adds that bold, peppery spice that pairs perfectly with pumpkin. Whichever you choose, just combine with melted butter and sugar, press into a pan, and chill.
| Crust Option | Flavor Profile | Best For |
|---|---|---|
| Gingersnap Crust | Spicy, rich | Bold pumpkin spice flavor pairing |
| Graham Cracker Crust | Mild, sweet | Kids or lighter flavor preference |
Choosing the right pumpkin purée
Use canned pumpkin—not pumpkin pie mix and not homemade purée. Canned has less water and more consistent texture. Libby’s 100% Pure Pumpkin is a top choice for its thick consistency and strong flavor. Want your filling to really set? Blot the purée with paper towels to absorb excess moisture before mixing it in.
Optional toppings and flavor swaps
Classic whipped cream and caramel drizzle are the go-to choices. Feeling creative? Garnish with crushed gingersnaps, toasted pecans, or a sprinkle of cinnamon. For a twist, swap in canned sweet potato or squash purée. You can even turn it crustless for a gluten-free, low-carb dessert.
Don’t miss our Pumpkin Crisp Delicious Recipe for another warming dessert idea you can prep ahead with minimal effort.
Step-by-Step Guide to Making No Bake Pumpkin Cheesecake
Prepare and chill the no-bake crust
Start by combining 2 cups of cookie crumbs with 1/3 cup sugar and ½ cup melted butter. Press the mixture into a 9-inch springform pan, going slightly up the sides. Chill it in the freezer while you prep the filling. A well-packed crust means less crumbling when slicing.
Create the velvety spiced filling
Whip two blocks of full-fat cream cheese until smooth, then add your blotted pumpkin, powdered sugar, molasses, vanilla, and all those cozy spices—cinnamon, ginger, nutmeg, cloves, and a touch of cardamom. Beat until the mixture is silky.
Looking for inspiration? Try our Vanilla Bean Brown Butter Cheesecake for more ideas on luscious no-bake cheesecakes.
Whip, fold, fill, and chill to perfection
Next, whip cold heavy cream until very stiff peaks form—this is crucial for structure. Gently fold the whipped cream into the pumpkin mixture using a spatula. Pour into the crust, smooth the top, and chill in the fridge for 8–24 hours until firm.
Check out our seasonal Pumpkin Cheesecake Truffles if you’re planning a no-bake dessert platter.
Pro Tips for the Best Texture and Flavor
Why full-fat cream cheese matters
One of the key secrets to a no bake pumpkin cheesecake that holds its shape and has that ultra-smooth texture? Use full-fat block cream cheese. Avoid whipped or low-fat versions—those contain more water and air, which leads to a runny or soft set. Full-fat bricks provide the structure and richness needed for a stable, sliceable cheesecake.
The secret to firm whipped cream
Your whipped cream isn’t just for topping—it’s what helps the filling hold together. Whip the cream until stiff peaks form, meaning the tips stand up firmly when you lift the whisk. Be careful not to over-whip, though, or it may separate into butter. The cream should cling thickly to the whisk and look slightly textured.
How to blot pumpkin for a better set
Pumpkin purée contains a surprising amount of moisture, which can sabotage your cheesecake’s texture. The solution? Line a bowl with paper towels, add the canned pumpkin, and let it drain while you prepare other ingredients. This quick step ensures a firmer set and a more concentrated pumpkin flavor.
Don’t miss our guide on how to Make Pumpkin Oatmeal Cream Pies if you want to explore other cozy desserts using canned pumpkin the right way.
Serving Suggestions and Storage Advice
Garnishing with caramel, whipped cream & crumbs
When it’s time to serve, dress your no bake pumpkin cheesecake to impress. Pipe fresh whipped cream along the edges using a star tip for bakery-style rosettes. Then, drizzle warm caramel sauce across the top and sprinkle with gingersnap or graham cracker crumbs for added texture and flavor.
Want to really wow your guests? Serve it alongside our Salted Caramel Apple Pie Bars for a full caramel-pumpkin dessert lineup.
Storing in fridge vs freezing individual slices
You can store this cheesecake, tightly covered, in the fridge for up to 3 days. But it also freezes beautifully. Slice and lay the pieces on a baking sheet, freeze them until firm, then wrap individually and store for up to 3 months. Let them thaw overnight—or enjoy a slice straight from the freezer for a frosty treat.
Buffet-style serving idea for holiday gatherings
Hosting a holiday party? Skip the plating stress. Slice the cheesecake in advance and serve buffet-style with bowls of whipped cream, caramel sauce, and crushed nuts on the side. Guests can garnish their own slices just the way they like them. It’s interactive, fun, and saves you time.
For a warm, cozy beverage pairing, don’t miss our Apple Butter Latte Recipe—a perfect complement to cool, creamy cheesecake.
No Bake Pumpkin Cheesecake FAQ
How long does it take to set in the fridge?
It typically takes at least 8 hours, but for best results, aim for 12 to 24 hours of chill time. This gives the whipped cream and cream cheese time to firm up properly, resulting in cleaner slices.
Can I use homemade pumpkin purée?
Technically yes, but it’s not recommended. Homemade purée tends to have a higher water content, which can prevent the cheesecake from setting properly. If you must use homemade, be sure to strain or blot thoroughly. Canned pumpkin is far more reliable.
How long can it be frozen and still taste good?
Frozen no bake pumpkin cheesecake retains its flavor and texture for up to 3 months when properly wrapped. Just make sure to defrost it overnight in the fridge for the creamiest consistency.
What’s the best substitute for molasses?
Molasses gives a deep, caramel-like undertone that enhances pumpkin spice flavors. If you don’t have it, try using maple syrup or dark brown sugar as a substitute. These provide similar richness, though the flavor won’t be quite as bold.
Final Thoughts on This No Bake Fall Favorite
This no bake pumpkin cheesecake is more than just a shortcut—it’s a smart, flavorful upgrade to traditional pumpkin pie. With its spiced gingersnap crust, velvety pumpkin filling, and endless topping options, it’s a must-have on your autumn dessert table.
Whether you’re celebrating Thanksgiving, hosting a fall party, or just craving something seasonal, this dessert brings bold flavor without turning on the oven. Make it ahead, freeze it, share it—and watch it disappear slice by slice.
Don’t miss our Pumpkin Smores Cookies Recipe if you’re building a fall dessert board with exciting, no-bake options.
PrintNo Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a creamy, spiced fall dessert that’s perfect for holidays or cozy gatherings. Made with a gingersnap crust and velvety pumpkin cream cheese filling, it’s easy to prepare ahead and freezer-friendly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups gingersnap or graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (15-ounce) can pumpkin purée
- 1 cup heavy cream
- 2 (8-ounce) packages cream cheese
- 1 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Caramel sauce (optional)
Instructions
- Line a bowl with paper towels and add the pumpkin purée to blot excess moisture. Set aside.
- In a bowl, mix the cookie crumbs, sugar, and melted butter until combined. Press into a 9-inch springform pan and chill in the freezer.
- Whip the heavy cream until very stiff peaks form. Set aside.
- In a separate bowl, whip the cream cheese until smooth, then add the blotted pumpkin, powdered sugar, molasses, vanilla, and spices. Beat until creamy and lump-free.
- Fold the whipped cream into the pumpkin mixture gently to keep it airy.
- Pour the filling into the chilled crust, smooth the top, and refrigerate for at least 8 hours or overnight.
- Optional: Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Decorate the cheesecake with whipped cream and drizzle with caramel sauce.
- Serve chilled. Store leftovers in the fridge up to 3 days or freeze for up to 3 months.
Notes
- Use full-fat cream cheese bricks for the best texture.
- Whip cream to very stiff peaks to ensure proper setting.
- Blot pumpkin purée to reduce excess moisture.
- Canned pumpkin is preferred over homemade for consistency.
- Gingersnap crust adds a spiced flavor but graham crackers work too.
